Cranberry Bourbon Granita
A little bit cranberry sauce, a little bit bourbon and a little bit snow cone, this after-dinner libation is a delicate, icy treat that you didn't know you were missing.
Servings 10 servings
Calories 197kcal
Ingredients
- 12 ounces cranberries typically one bag or about 4 cups, minus a handful for garnish
- 2 cups water
- ¾ cup light brown sugar
- ¾ cup cane sugar
- ½ teaspoon orange zest
- ½ to 1 cup bourbon to taste
- ½ cup orange juice fresh-squeezed
- mint leaves or sprigs
Instructions
- Wash, drain and dry cranberries. In a medium saucepan over high heat, stir together cranberries, water, sugars and orange zest until sugar has dissolved. Bring to a simmer until the cranberries begin to pop, around 7 minutes. Remove from heat.
- In a blender, add cranberry mixture, orange juice and bourbon and puree. For a more textured dessert, pour directly into a deep 13x9-inch baking dish. For a smoother texture, allow juice to drip into the dish through a fine mesh strainer.
- Place the baking dish into the freezer at a level spot until set, about 5 to 6 hours. Every hour, stir mixture with a fork to rake up the ice chips. Serve immediately in shot glasses or store in an airtight container for 1 to 2 weeks. (Ice should be frosty like a snow cone, not smooth like sorbet.) Garnish with cranberry and 1 or 2 mint leaves.
Nutrition
Serving: 0.5cup | Calories: 197kcal | Carbohydrates: 37g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 8mg | Potassium: 75mg | Fiber: 1g | Sugar: 33g | Vitamin A: 46IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 0.2mg
